1.INGREDIENTS

-2 teaspoons vegetable oil
-1 large yellow onion, chopped
-1 medium red bell pepper, chopped
-1 (20 ounce) can pineapple tidbits in juice, drained, juice reserved
-1 (15 ounce) can Progresso(R) black beans, drained, rinsed
-1 (4.5 ounce) can Old El Paso(R) chopped green chiles
-1 teaspoon salt
-1/2 cup chopped fresh cilantro
-3 cups shredded reduced-fat Cheddar cheese
-1 (10 ounce) can Old El Paso(R) mild enchilada sauce
-8 (8 inch) whole wheat tortillas
-1/3 cup reserved pineapple juice
-1/2 cup reduced-fat sour cream
-8 teaspoons chopped fresh cilantro

2.COOKING DIRECTIONS

-Heat oven to 350 degrees F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.

-Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.

-In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.

-Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.

Yield: 8 servings

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